Celebrity Chefs

 United States Apparently, the hotel is a better place for gaining weight than losing it: Jean-Georges Vongerichten has opened a branch of Spice Market, one of his New York City restaurants; it serves Asian-style entrees like red curry duck (about $30. ...

By Madeline(everythingrachaelray@gmail.com) Because sometimes even 30 minutes is too much for me, I used to go to Dinner MyWay to get freezer meals, but they aren't cheap, so I decided I needed to start making them myself. If you're not familiar with freezer meals, check out my new favorite freezer meals cookbook - Fix, Freeze, Feast: Pr...

By Stuart Reb Donald Editor’s Note:  Recently, one of our writers reviewed the new Food Network show, 5 Ingredient Fix.  Today, a different writer, a different review.  Read on! FYI: the “five” does not include salt & pepper since the host suggests all of us have them in our pantry already, or at least shoul...

By fnmusings@gmail.com (Sue) It’s funny how when I make Rachael Ray’s recipes in my head, I run screaming from the room. She did manage to sneak in one recipe, which was a chicken and rice dish. I never thought I would say this about a Rachael Ray recipe, but I completely did NOT understand this recipe.

By Mise En Place(noreply@blogger.com) If you told me to pick my favorite Alton Brown show it would be very difficult. I love Good Eats and have learned so much from watching. I think of it as the culinary education I never had. But I have an equal love for Feasting on Asphalt. I never thought in a million years a travel/food show would be w...

By Chris Perrin I know this all sounds harsh.  Still, I can’t help but wonder if the Food Network is turning out too many new shows at once.  The chefs seem ill at ease behind the camera, the production values reminded my wife of a high school television channel, and the editing is jerky with odd sounding voice...

By Mise En Place(noreply@blogger.com) His Alton's Angles knives from Shun are a perfect example. These are amazing and fantastic pieces of cutlery. He uses them on the show and he designed them. To me that says Alton truly believed in the product. I love mine so much and genuinely see and feel a difference between them and my lesser qu...

By Mise En Place(noreply@blogger.com) Tis the season, seems everyone does some sort of year-end countdown. So here's one with nothing but the best Alton Brown moments of 2008, according to me of course. Here's the first installment of my top 10. #10--ICA: Supreme Cuisine There's nothing quite like having AB doing his commentary...

Winston-Salem Journal  WA - Dec 17, 2008 Alice Waters, Alice Medrich, Anne Willan, Dorie Greenspan, Marcella Hazan, Julia Child, MFK Fisher – the list is a who's who culinary professionals and ... He's Not Shy: Restaurant owner's book is outrageous and oddly ... Winston-Salem Journal

There is a telling clip of a young Alice Waters in the early days of Chez Panisse sitting by the edge of her garden and saying in a voice edged with panic "I can't believe I have to make salad for 300 people out of this little garden". ...

By By info@associatedcontent.com (Lindsay Woodland) Jean George Vongerichten is one of the best known chefs in the world but the lunch bargain at his eponymous NYC restaurant is one of NYCs bestkept fine dining secrets

By Jeff Hinson So now we come to the Palazzo’s Table 10, the name an affectionate nod to the table in his first New Orleans restaurant where planning for the restaurant was done and where staff gathered once it was open. In so many ways, it’s quite different from the widely known Emeril tradition.

 IL - An oasis of good taste and value in a section of River North dominated by large chains like PF Chang’s, VTK was created by Chef Jean-Georges Vongerichten in ...

By Harry Kenney I’m talking, of course, about Emeril Green, the first new show in over five years from master chef Emeril Lagasse — and his first ever away from the Food Network. I didn’t know what this show was going to be about. I honestly expected a version of Jamie at Home where Jamie Oliver grows his own veg...

By ulterior epicure Here’s the shocker: when the bill was presented, there was a card inside that simply said, “Compliments of Thomas Keller.” No charge for the extra courses. No charge for the wine. No charge for occupying one of the most sought-after ...

By Kevin Roberts Of course, it was very exciting to go to Thomas Keller’s landmark restaurant in the Napa, but as I reported on this blog, the whole experience was overblown and overrated. For a start, they served two sittings, which I find primitive in ...

Kristin gave to: The French Laundry Cookbook (Hardcover) by Thomas Keller bookshelves: cookbookscooking A stunning achievement in fine dining. It is no wonder Thomas Keller is considered the best chef in America and so well respected ...

By Leland The onion tart recipe in Alice Waters’s beautiful new book is an improvement on my usual custardy recipe. Instead of dulling the flavor of the onions with eggs and cream, it just uses a truckload of onions, which are juicy enough to stand alone. A piece of this tart is as satisfying as a great sl...

By C.L. Jahn Rachel Ray has had at least the same impact on America as Julia Childs did; but she's not making Americans into better cooks; and she's not turning them from cooks into chefs; she's turning unskilled people into people who can cook. Rachel Ray is sending America back into the kitchen.

For an American, is it worth putting this kind of cash, sweat and years into a competition that a chef from the U.S. has never won? And does an American chef even have a chance of going to France and winning a competition created by Paul Bocuse, a father of modern French gastronomy?